To be honest, I’ve never had a frittata, tomato or otherwise but I like the way the word sounds so I thought I’d include it on the list.
If you look it up, though, you can make one of hundreds of different variations. I’m thinking that this Tomato, Scallion, and Cheese Frittata from marthastewart.com would be a good one for me to start with, particularly because of my new-found love of grape tomatoes.
Tomato, Scallion, and Cheese Frittata
Prep Time: 15 min Total Time: 25 min Yield: 6 servings
- 1 tablespoon extra-virgin olive oil
- 1 bunch scallions, thinly sliced (1 cup)
- 2 cups grape tomatoes
- Coarse salt and ground pepper
- 8 large eggs, lightly beaten
- 1/2 cup grated cheddar (1 1/2 ounces)
Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes.
Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.
Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.